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罗望子烧茄子

最近,我对这个叫茄子的亮紫色蔬菜有点兴趣,它引起了我对它的兴趣,当我意识到这是我厨房里最常见的蔬菜时,我终于明白了这一点。

This may streams from the fact that eggplants are perhaps the most versatile veggie in the market and one can cook it in endless possible ways.你真的可以用它去创造。茄子可以炖,fried,课程设置,烤,mashed,烘烤后,可以吸收各种口味,可以容纳任何种类的香料,and the end results are bound to be good.

When ever I spotted these purplish eggplants in the farmer's market,I always tempt to pick them up and each time I end up cooking it in different ways.Last weekend when I brought these beauties home,I was in mood for something spicy (not over spicy) and tangy with a hint of sweetness to it.

在这个国家的南部呆了很长时间,I get myself tuned to the southern spices and their way of cooking which is quiet different from ours.I decided to cook these eggplants in southern style aka dakshini style as we call it here in India.从我的香料架上仔细挑选香料。

第一,我不想把茄子做成咖喱菜,但想做点不同的事,so I simply braised it in hot oil.Next to give it a southern touch I picked the peanuts and chana dal from the spice rack,which after roasted gives a nice aroma typical of any southern cooking,coriander seeds which is again a very common spice used in the cooking here and the curry leaves.

现在,this is the first time I roasted the curry leaves and then grind it into fine powder and if you are like me then you should go for it at least once.Roasted and powdered curry leaves is highly fragrant and imparts an amazing flavour to the dish.No southern dish is complete without red chillies,I chose the bydagi mirchi,a kind of red chilli native to Karnataka,you can go for the milder ones also.Cloves and cinnamon to give a richness to the dish.And finally a generous shower of sweet and tangy flavoured tamarind sauce which perfectly completes the dish.

eggplants

浓汤罗望子茄子

Ingredients:
茄子(小而圆):8-10
Ginger paste : 2 tsp
Salt to taste
Oil : 2-3 tbp

Ground spice mix / southern India spice mix:
Chana dal / split chickpeas : 1 tbsp
Peanuts : 1 tbsp
Coriander seeds : 2 tsp
干红辣椒:2-3
Curry leaves : 10-12
Cloves: 3-4
肉桂:1寸棒

罗望子酱:
Tamarind pulp : 2-3 tbsp
锯齿状/糖蜜(压碎):1/2杯

回火:
Mustard seeds: 1 tsp
Curry leaves : few

装饰:
Few toasted sesame seeds
A twig of fresh cilantro leaves
A spoonful of yogurt

方法:

Wash the baby eggplants and slit them perpendicularly (make a +) in the center from the base of each eggplant to its stem,keep the stalk intact.Soak the eggplants in salt water for few minutes to retain its deep purple color.Remove from the water and pat them dry.

eggplants

On a non-stick pan heat a tablespoon of oil up to the smoking point and add the eggplants in it.

Fry the eggplants on medium heat,turning the sides for 15 – 20 minutes,till it becomes evenly browned  on all sides.

Meanwhile roast the ingredients listed under ground spice mix separately and grind them together to a fine powder.

In a separate pan heat some oil and temper it with mustard seeds and curry leaves,add the tamarind pulp diluted in water,混合它,然后加入粉碎的美洲虎。搅拌至美洲虎完全溶解,并与罗望子充分结合。调整盐和罗望子酱已经准备好了。

一旦茄子被炒熟并均匀地变成褐色,take them out with a slotted spoon and in the same oil (if need heat little oil) fry the ginger paste till its rawness disappear and then add the ground spice mix.Saute for a while and then add the braised eggplants.Mix thoroughly,add the tamarind sauce,cover with a heavy lid and simmer on low heat for 5 minutes till the eggplants become tender.

用烤芝麻装饰,一枝新鲜的胡荽和酸奶。

eggplants

Serve the hot,spicy and tangy braised eggplants in tamarind sauce with any rice dishes or any flat breads.

Verdict:Eggplants were perfectly braised and cooked to the core,it was juicy,has the required spiciness,再加上一点酸辣罗望子酱的甜味,味道太好了。As I was enjoying the meaty eggplants,soaking the flavours and relishing the taste I realized that this is something I can call as my creation or my innovation,without going by the books and the joy of appreciation which I received from my family was quiet overwhelming.

Try this and you will definitely love it.

Sharing this wonderful eggplants in tamarind sauce with the event : Nivedita'soriginal recipes由巴黎虚伪的.

and

A.W.E.D cuisine India珍珠之乡招待客人,started bychefinyou;;

and sending this to Miz Helen's周四满盘

With this I am taking a blogging break for one week,till then stay tuned and enjoy

Take care

Cheers

If you like this recipe then please consider sharing it and do not forget to send me your feedbacks.

19 Comments

  • Reply
    甜洋蓟
    March 24,2011 at 5:03 pm

    美味的茄子!I really like the extra flavour brought by the tangy tamarind!!

  • Reply
    Priya Mahadevan
    March 24,2011 at 6:07 pm

    This a really good recipe with eggplant too!I'd posted an eggplant parmesan yesterday 🙂 lovely!!

  • Reply
    脱胶树
    March 24,2011年下午6:38

    Oh my.The tamarind sauce makes my mouth water.Yum!😀

  • Reply
    Priya
    March 24,2011年8:09 PM

    啜食,mouthwatering here…simply lipsmacking here..

  • Reply
    Krithi
    March 24,2011 at 8:41 pm

    South-Indian style eggplant looks sooper delicious… Great clicks..

    http://krithiskitchen.blogspot.com
    Herbs & Flowers in my Platter – Coriander/Cilantro

  • Reply
    notyet100
    March 24,2011 at 8:50 pm

    will try this nd let u knw enjoy ur break nd come bck,..

  • Reply
    潘奇帕克万
    3月25日,2011 at 12:15 am

    Very unique and creative recipe..new to me..looks delicious..

  • Reply
    Miz Helen
    3月25日,2011年晚上9:47

    We grow eggplant in our garden each year and this is a recipe that I want to try with my homegrown eggplant.It looks delicious.Thank you so much for sharing with Full Plate Thursday and please come back!!

  • Reply
    Jay
    3月25日,2011 at 10:16 pm

    perfect n mouthwatering..
    Tasty Appetite

  • Reply
    aipi
    3月26日,2011 at 12:12 pm

    看起来绝对美味,安静诱人!!

    美国马萨拉

  • Reply
    Reshmi
    March 28,2011年上午9:30

    Hi Sukanya,,

    这个食谱看起来超级美味!!I loved ur version of adding tamarind sauce..will try this soon!!!

  • Reply
    RSA证书
    March 29,2011 at 3:04 am

    I LOVE eggplants 🙂 Can't wait to try out this recipe

  • Reply
    Devaki @ weavethousandflavors
    March 29,2011 at 11:05 pm

    我一直想学习如何修复印度南部的布林吉亚风格,多亏了你,now I know.I will be back to get the juicy details once I get some at the store.

    Awesome recipe!THANKS!!

    chow!Devaki @ weavethousandflavors

  • Reply
    Miz Helen
    March 31,2011 at 3:25 am

    恭喜你沉没了!!
    You are featured on Full Plate Thursday this week.You are welcome to stop by and pick up your Red Plate.Enjoy!!

  • Reply
    Tes
    April 4,2011 at 6:31 pm

    I've just bought eggplants today without knowing what to do with them 🙂 this looks so good,I may try this 🙂

  • Reply
    ArunaManikandan
    April 5,2011年上午10:35

    I haven't tried brinjal this way…
    looks delicious dear.

    Bookmarked it 🙂

  • Reply
    必威china
    April 5,2011 at 6:20 pm

    @aruna亲爱的,试试看,I am sure you will like it
    @ Miz helen thanks a ton for featuring my recipe.am honoured
    thanks everyone for your lovely feedbacks
    希望你喜欢这道菜

  • Reply
    Priya Mahadevan
    4月8日,2011 at 6:35 pm

    这一个太棒了!Lovely it

  • Reply
    achari baingan or baby eggplants in pickling spices « 必威chinasaffronstreaks … a food and travel blog
    November 4,2011 at 1:35 pm

    […] eggplant recipes you might also like : Hyderabadi baghare baingan;罗望子酱烧茄子;Begun basanti / eggplants in mustard […]

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